It's commonly accepted that semiautomatic machines and a little elbow grease produce FAR better espresso and lattes than any super automatic, however, is it really impossible to create a machine that replicates a baristas skills? After all, technology is rapidly advancing and robots are gradually taking over the workforce... surely it must be possible to build a "barista in a box".

Here is my personal breakdown of everything a great super automatic espresso machine would need. As of now, I believe it is possible to build a super automatic machine that is both more consistent than any barista and able to produce top notch espresso only surpassed by very experienced baristas. This theoretical machine would dominate the super automatic market and provide quality espresso and convenience without requiring the user to know much about espresso.

I don't know an awful lot about the technicalities of espresso machines, so feel free to add to my list or point out areas of difficulty.

The process starts by loading beans into the back of the machine. The beans then travel down a chute into the grinder.

Grinder:

The machine will have a built in burr grinder, something around the quality of a Rocky or Mazzer. Already I'm not aware of any super automatic machine on the market that actually has a good grinder, and as we all know, quality espresso starts with the ginder.

Tamping

The finely ground coffee is loaded into a portafilter basket and leveled off to produce a flat uncompressed puck of coffee. **There could be some weighing mechanism that weighs coffee and loads the portafiler with more grounds until it meets a certain predetermined weight, but that gets complicated so I'll leave it out.**

Next, a tamper pushed down on the puck with precisely the perfect amount of force, then twists to polish. I think a good force would be 35 lbs, but whatever pressure we chose will not be adjustable by the user.

Brewing

The coffee puck is now loaded into the brewhead, which is heated to an exact temperature set by the user. For example, the machine can be set to 200 degrees.

The machine will now pre-infuse for an adjustable time then brew exactly 2 fl oz (60ml) of espresso.

Trouble Shooting

There are only 3 adjustable settings for brewing: The grind size, the temperature, and the optional pre-infusion time. For the most part, the bean roaster recommends a certain temperature and pre-infusion time, which will produce optimal taste.

The only real variable is the grind. In order to produce 2 fl oz of espresso in 25-28 seconds consistently, the user only has to adjust the grinder. It is very important that this machine has a high end grinder with lots of flexibility, as this will allow the user to perfect the timing of the shot.

Steaming

Now it seems the harder part is to automatically steam milk. Many super automatic machines simply have a wand submerged in milk, however they do not produce good milk, let alone microfoam.

What if the container for the milk is built in at an angle to encourage the whirlpool effect. The user would fill up the desired amount of milk. Then, he/she would pull the wand down and submerge it just a centimeter or so under the surface of the milk to allow for foam. The machine would start steaming the milk, and using sensors placed on the wand, automatically retract as the milk "grows" in order to maintain a centimeter or two below the milk. After a certain temperature, say 100 degrees, the wand would submerge itself deeply into the milk and create a strong whirlpool and rapidly heat up the milk. Finally when this process is done, the user will have a container full of nicely steamed milk.

They simple remove the container and pour.

For clean up, all the user must do is rinse out the container, blast the steam to clear internals(which can be automatic), and wipe off the anti burn steam wand.

So there's my complete walkthrough of the best super automatic machine. I've owned a super automatic machine before my silvia, and this is just my response to what I believe are the failures of superautomatics. Keep in mind that all the internals would be high grade brass, similar to Silvia. Please post any suggestions or criticisms! Happy Brewing!

I would work on it, but I am finishing a website for a new client and have begun working on a converting a 1957 Ferrari 250 GT California LWB Spyder to pull a fifth wheel trailer. The rear view mirrors are the hardest part.

I would work on it, but I am finishing a website for a new client and have begun working on a converting a 1957 Ferrari 250 GT California LWB Spyder to pull a fifth wheel trailer. The rear view mirrors are the hardest part.

I would work on it, but I am finishing a website for a new client and have begun working on a converting a 1957 Ferrari 250 GT California LWB Spyder to pull a fifth wheel trailer. The rear view mirrors are the hardest part.

Randy, easy fix. Just add a ton to the front of the Spyder and also replace the front shocks with air shocks from an F-350 5.7 liter diesel. The back end may end up dragging a bit, so also get the helper springs from the F-350 and add them to the Spyders rear suspension. It won't be independent rear suspension any longer, but at least it won't weave back and forth when at speed (15 MPH?)

Len

"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

But you don't even need a super-automatic. They make "Instant Coffee" now. Just mix it with hot water and blow bubbles into it with your McDonalds straw to simulate the fake crema. Forget frothing your milk, you can just use actual white paint. It won't make the drink taste any worse and it always has that awesome "Wet Paint" microfoam look.

But you don't even need a super-automatic. They make "Instant Coffee" now. Just mix it with hot water and blow bubbles into it with your McDonalds straw to simulate the fake crema. Forget frothing your milk, you can just use actual white paint. It won't make the drink taste any worse and it always has that awesome "Wet Paint" microfoam look.

"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post

Forum Rules:No profanity, illegal acts or personal attacks will be tolerated in these discussion boards.No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum.No SEO style postings will be tolerated. SEO related posts will result in immediate ban from CoffeeGeek.No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum.Who Can Read The Forum? Anyone can read posts in these discussion boards.Who Can Post New Topics? Any registered CoffeeGeek member can post new topics.Who Can Post Replies? Any registered CoffeeGeek member can post replies.Can Photos be posted? Anyone can post photos in their new topics or replies.Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts.Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.